Creamy Apple Butternut Squash Soup Recipe
This creamy apple butternut squash soup is a comforting and flavorful fall dish. The natural sweetness of butternut squash and Granny Smith apples blends perfectly with warming spices like cinnamon, nutmeg, and ginger. Finished with a splash of half and half for a velvety texture, this soup is perfect as an appetizer or a light meal served piping hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables & Fruits
- 4 cups cubed butternut squash
- 2 Granny Smith apples, peeled, cored and chopped
- 1 cup diced sweet onion
Spices & Seasonings
- 1 tablespoon minced garlic
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Liquids & Others
- 1 tablespoon olive oil
- 4 cups chicken stock
- 1/4 cup half and half
Instructions
- Sauté onions and garlic: Heat the olive oil in a heavy bottom stock pot over medium heat. Add the diced sweet onion to the pot and cook until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook butternut squash and apples: Add the cubed butternut squash and chopped apples to the pot. Cook for 4 to 5 minutes, stirring occasionally to slightly soften the ingredients.
- Add stock and simmer: Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low and simmer uncovered for 15 to 20 minutes, or until the butternut squash is fork tender and easily pierced.
- Blend soup until smooth: Carefully transfer the soup mixture to a blender. Cover with the lid and hold down with a kitchen towel to prevent burns. Puree the soup until completely smooth. Return the blended puree to the stock pot and warm it over low heat.
- Season the soup: Stir in the cinnamon, nutmeg, ground ginger, kosher salt, and black pepper. Let the soup simmer gently for another 5 minutes to allow the flavors to meld.
- Add creaminess: Pour in the half and half and stir to combine fully, creating a creamy consistency.
- Serve: Ladle the soup into bowls and serve immediately. Optional garnishes include freshly grated nutmeg, diced apples, and a dollop of sour cream for extra richness.
Notes
- You can substitute vegetable stock to make this recipe vegetarian.
- For a richer soup, use heavy cream instead of half and half.
- Be careful when blending hot liquids; hold the lid with a towel to avoid burns.
- This soup freezes well for up to 3 months; reheat gently on the stovetop.
- Adjust spices to taste for a spicier or milder flavor.
Keywords: apple butternut squash soup, creamy squash soup, fall soup, autumn soup, warm soup, creamy apple soup
Find it online: https://reemcook.com/creamy-apple-butternut-squash-soup-recipe/
